Archive for the ‘Food Preservation’ Category

The Can and I? Can I?  Should it not really be Jarring? I mean there is no can involved!

My mother did not can food, and I really doubt her mom did either.  And that goes back into the 1800s right there.  I never had home canned ANYTHING from anyone as a kid.  So what do I know?  The only picture I had in my mind was a pressure cooker exploding sending shrapnel through my chest as I yell “why did I try this?” 

Now I can say that, with a little reading, a little self confidence and support from MU/Boone County Extension in the form of Vera Massey, I am ready to try.  I just took the water bath canning class on Wednesday and next week it will be pressure cooking.  The class made me feel much more comfortable and watching the steps involved is easier than simply reading them.  I am very visual.  Vera made blueberry jam right in front of us and it really did not take that long.  I will admit that seeing all of that sugar pouring into the pan sorta freaked me out about jam, but at the same time, it’s not like I ever eat more than a teaspoon of jam in one meal. 

The idea of making something and sealing it up to use when you will most appreciate it is very motivating.  Also, how cool is it to give the gift of food that does not have to be eaten right away.  I imagine friends breaking open jars of “Casey’s Own” magical pasta sauce in the middle of winter.  I will need to create a label!  Don’t ask what the magic part is!

I took the class because I am about to have a lot of tomatoes in my life and I want to can most of them.  The news on this goal was mixed.  It sounds like pressure cooking is better suited for tomatoes BUT you CAN water bath tomatoes as well but it takes much longer.  I will have to opt for the snail-pace canning though, as I also thankfully learned something else that saved me not only hassle but perhaps my life.  You cannot or should not use pressure cookers on glass flat top stoves, which is what is in my rental.  They heat created by the pressure cooker can shatter the glass and tip the pressure cooker and an explosion my follow.  So maybe someone can host a pressure canning party for me?

Last year, I planted three heirloom tomato plants and I was overrun with fruit.  This year I planted eleven and a few that came in on their own.  Plus, this year I have cages on seven of them so I cannot imagine how many I might have.  I do not have freezer space for very many so canning it shall be.  Plus with all of my hot pepper plants as well, I think a little salsa is in order.  That is another canning project.  Habanero salsa baby es muy caliente y bueno! 

So thanks to Vera and my curiosity I now have the canning bug and I refuse to wait!  I went to Westlakes and low and behold…they had the very home canning kit for stockpots that Vera showed us.  I wanted it so badly!  I got the last one baby!  And now…well…you know all of that sugar in that jam, forget about it!  I am going blueberry picking, and tonight I am making and canning jam!  So be gone you old useless unfounded fears!  JAM ON BABY!

My Local Foods Canning Kit for my Stockpot!

I will post pictures of my creations and the FIRST jar shall go to the FIRST person who is local and who posts a comment to this article.  You can pick it up next weekend at market!  So ready…set…comment!  Be nice too!  It’s gonna be spoon lick’n good!  You’ll be telling all of your friends…nobody makes a jam like “Casey’s Own.”  Label to follow!  As time progresses I will let you know what I am canning.  If I can do it, anyone CAN!  
Contact Vera to find out when the next classes are and let her know I said YES…YOU CAN CAN! 
masseyv@missouri.edu

Casey

Last week I was privileged to be invited to pick early blueberries at Carol and Greg Busacker’s SGB Farms on Cedar Tree Lane south of Ashland. Talk about sustainable agriculture and local food! Yummm!

They needed a patient, expert picker, as there were just one or two ripe berries per bush–early comers. Greg and I picked together, one on each side of the row, and caught up on our lives while we worked. We covered most of the patch and gathered about ten pounds (about two galloons) of berries. I’m famous for my picking speed because I belt the bucket to my waist and pick with both hands–years of vegetable harvesting experience.

Blueberries are such a joy to pick, no thorns and you get to stand up straight. Rich in antioxidants, they freeze easily and keep well. I fill up my freezer and eat some every day all year. The farm is beautiful and it’s a fun family experience.

Carol and Greg schedule pickers by reservation, call 573-657-2989 to get on their mailing list. Unfortunately they’re totally booked for 2010, but no reservations are needed at Mary Brauch’s Missouri Highland Farms. See her website at www.missourihighlandfarm.com. Mid-Missouri blueberry season is coming June 17-July 19th. Enjoy!

Diane La Mar is a local psychotherapist and writer.

Last year I planted three heirloom tomato plants using four foot stakes that barely served my plants growth.  This was my first experience growing tomatoes after 16 years in Alaska.  From just those three plants I was rolling in red fruit!  Well, this year I have tall cages and 11 planted from seeds that I saved last year. I do not have freezer space so what will I do?  I will preserve them!  Yes!  I can! Or can I? 

Canning started in the late 18th century in France when Napoleon offered a cash prize to the first person who could preserve food for his army.  Nicholas Appert thought of bottling food like wine. He learned over years that if you heat food to a certain point in bottles it would not spoil.  That is all well and good for Napoleon and Mr. Appert, but I have no idea how to can!  I mean our parents and grandparents, aunts and so forth canned like crazy.  If they could do it, so can I!  I want to taste my tomatoes in December 

Vera Massey, a wonderful person with MU/Boone County Extension, will be teaching three food preservation classes this month.  Spread over three Wednesdays with morning and evening sessions, this is a must do for all of you green thumb foodies and farmers market shoppers!  Space is limited so visit the link below or email/phone Vera with questions.  I have my seat!  I asked Vera a few questions for all of you and here is what she had to say:

 SA:  Why do you think so few people can food today?
VM:  For many people canning is something they’ve heard about but don’t have a clue how to do it.  Since canning is a science, it’s critical to use research-based procedures to ensure the foods are canned properly and will be safe to eat.  If foods are not canned properly they can be dangerous.  They can harbor Clostridium Botulinum, which causes botulism, a type of food poisoning that can be deadly.  The good news is that home canning can be done safely when you learn the proper skills and techniques…something you’ll learn at the upcoming workshops, I’ll be offering.  Home canning is actually making a comeback as more and more people are reconnecting with their food through home gardening and locally produced foods.

 SA: What are some of the benefits of home canning?
VM:  Canning food in your own home (using the most current research-based information) can be a safe and rewarding process. Many people can foods because they like the way the foods taste and they have control over what is in the jar…for example no preservatives or pesticides. Personal satisfaction also rates high as a motivator for home canning.   Other reasons people home can are for economic reasons, gift giving and it’s a family tradition. Preserving food with home canning, as well as other preservation methods like freezing and drying, are also great ways to increase your consumption of local food. Eating locally is about eating foods when they are in season, and canning/freezing/drying allows you to capture the bounty of any particular crop in season and extend its availability throughout the year. For example, I love to fill up on fresh blueberries when in season, but I also love them in a jar of blueberry spice jam that I can enjoy in the winter and also give as gifts to friends.

SA: Are pressure cookers scary?
VM:  I’ve been around pressure canners since I was a young child…. a long time.  I don’t find them to be scary but I know many people do.  It seems there are always the stories circulating that someone knew someone who had one blow up.   Scary stuff… but the likelihood of a pressure canner blowing up is very unlikely as long as you follow directions.  The great thing about attending a workshop to learn about canning is you get to see firsthand how a pressure canner works and observe all of the steps of canning—from preparing the produce to taking the jars out of the canner after the processing time is complete.  The bottom line is if you plan to can low-acid foods like vegetables, meats or soup mixtures you will need a pressure canner.

SA:  How much of an investment in dollars does it take to get started?
VM:  There are definitely investments or startup costs when it comes to home food preservation…. the food, necessary equipment and your time.  The investment for equipment will vary depending on the preservation method. The items needed for boiling water bath canning (jams/jellies, pickles, salsas, fruits) are not particularly expensive.  The water bath canner would be less than $30.  If you do a lot of canning projects, then the costs of the jars can add up, but you get to reuse the jars year after year as long as they don’t get chipped or cracked. As your collection of jars grows, your costs of home canning go down in subsequent years. When you reuse jars, you must buy new lids, but they only run about $2 a dozen.  If you plan to can non-pickled vegetables, meats or soups then you will need to invest in a pressure canner that can cost around $90. You might be able to reduce the expense if you have one or two families that want to buy one with you. Then everyone could share it. Be careful buying a used one because the seals and the gauge might not be functioning properly and replacement parts may no longer be available.

SA:  I will be taking two of your classes, the water bath and pressure canning courses, what will I be able to do after those classes?
VM:  After attending the classes, I think you will feel more confident in your ability to safely preserve foods.  During the workshops you will be able to see each of the steps involved in the different aspects of food preservation and ask questions if anything is unclear.  You will also have guide sheets with all the details and recipes for preserving foods that you can refer back to as you are preserving your foods. The canning process can be a little intimidating at first, but after a couple of canning projects, you will feel much more comfortable doing it. There are safety considerations with home canning, but these are all easily satisfied by following the directions you will receive in the workshops.  With a little studying and practice, I’m confident you’ll become a satisfied home canner who is putting up wonderful, tasty, locally grown food.

Food Preservation Classes:
Wednesdays June 16  – Freezing and Drying  – 9:30 am – Noon or 6 to 8:30pm
Wednesdays June 23  - Water Bath Canning  – 9:30 am – Noon or 6 to 8:30pm
Wednesdays June 30 - Pressure Canning  – 9:30 am – Noon or 6 to 8:30pm

Visit MU Extension Website for more information and to register ASAP:  http://extension.missouri.edu/boone/
Or email or call Vera at: 
masseyv@missouri.edu
573-445-9792